Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)

Published 2016 View Full Article

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Title
Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)
Authors
Keywords
-
Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 22, Issue 1, Pages 75-81
Publisher
Japanese Society for Food Science and Technology
Online
2016-03-01
DOI
10.3136/fstr.22.75

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